Trim and discard leek root ends, any tough outer leaves, and several inches from the tops. Clean
trimmed leeks thoroughly under cold running water to remove any sand. Diagonally cut cleaned leeks
into 1/4-inch slices. Rinse slices under cold running water to remove any remaining sand. Drain
well and set aside. There should be about 3 cups of sliced leeks.

Preheat oven to 400 degrees. Lightly grease a 1-quart casserole dish.

In a large skillet, heat oil on medium; add leeks. Cook and stir for 3 to 4 minutes or until
just tender.

Remove leeks from skillet; set aside. In the same skillet, cook mushrooms 4 to 5 minutes or
until just tender. Add wine.

Bring mixture just to boiling, reduce heat to medium-low. Cook 4 to 5 minutes or until most of
the liquid has evaporated, stirring occasionally. Add cream, salt and nutmeg. Return to a very low
boil.

Cook and stir mushroom mixture for 3 to 4 minutes or until slightly thickened. Add leeks to
mushroom mixture. Pour into casserole. Top with breadcrumbs and Parmesan cheese. Bake 20 to 25
minutes until topping is golden and leeks are heated through. Serve immediately.